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When Nicole Filizetti isn’t teaching, she spends time cooking up meals from scratch for her husband and two children. "We’re big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family’s diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You’ll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT’s 2008 Reader Recipe Contest.
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INGREDIENTS
1 cup brown lentils, rinsed and drained
1/2 cup finely chopped onion
1/2 cup diced red bell pepper
1/4 cup diced carrot (1 carrot)
2 cloves garlic, minced (2 teaspoons)
1/4 cup plus 1 tablespoons unbleached flour
1 1/2 teaspoons ground black pepper
1 teaspoon smoked paprika
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1/2 teaspoon ground yellow mustard seed
1/4 teaspoon red pepper flakes
1/8 teaspoon rubbed (crumbled) sage
1/2 cup Annie’s Naturals Cowgirl Ranch Dressing
8 whole-grain biscuits or 4 English muffins
DIRECTIONS
1. Bring lentils and 3 cups water to a boil in 2 quart saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.
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Studded with chocolate chips, this quick bread can be served as a midmorning snack or a not-so-sweet dessert.
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INGREDIENTS
1 tablespoon baking powder
1/4 cup (1/2 stick) butter, melted
1 tablespoon grated orange rind
1/2 teaspoon orange extract
1 cup semisweet mini chocolate chips
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DIRECTIONS
1. Heat oven to 350 degrees F. Coat 3 small loaf pans (5 3/4 x 3 x 2 1/4 inches) with nonstick cooking spray.
2. Whisk together the flour, sugar, baking powder, salt and baking soda in large bowl. Make a well in the center of the flour mixture.
3. Whisk together the buttermilk, orange juice, melted butter, egg, orange rind and orange extract in medium-size bowl until well blended. Add buttermilk mixture to the well in the flour mixture all at once. Add 3/4 cup of the chocolate chips; stir together the flour mixture and the liquid just until the flour mixture is evenly moistened. Spoon the batter into the prepared pans, dividing evenly among the pans.
4. Bake the loaves in the 350 degree oven for about 45 minutes or until a toothpick inserted in the centers of the loaves comes out clean. Let the loaves cool in the pans on a wire rack for 5 minutes. Turn the loaves out onto the wire rack and let them cool completely.
5. Place the remaining chocolate chips in a microwave-safe glass cup. Microwave on high power for 1 minute. Stir the chocolate until a good drizzling consistency. Scrape into a small plastic food-storage bag. Snip off a small corner from the bag. Drizzle the chocolate over the loaves. Let stand until the chocolate is set. Makes 3 small loaves (6 slices each).
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This impressive bread looks difficult but it’s actually easy thanks to frozen bread dough and purchased granola.
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INGREDIENTS
1 1-pound loaf frozen sweet or white bread dough, thawed
2 tablespoons butter, softened
3 tablespoons cinnamon sugar*
1/2 cup granola cereal (plain or with raisins), crushed
1/2 cup chopped almonds or pecans, toasted
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DIRECTIONS
1. Grease an 8×4x2-inch loaf pan; set aside.
2. On a lightly floured surface, roll the thawed bread dough to a 10×8-inch rectangle. Spread with 1 tablespoon of the softened butter. Sprinkle with 2 tablespoons of the cinnamon sugar. Sprinkle with crushed granola and nuts to within 1/2 inch of the edges. Roll up tightly starting from a short side. Pinch seam to seal. Place, seam side down, in prepared pan.
3. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
4. Preheat oven to 350 degree F. Bake in preheated oven about 25 minutes or until bread sounds hollow when lightly tapped. Remove from pan to wire rack. Spread with remaining 1 tablespoon butter and sprinkle with remaining 1 tablespoon cinnamon sugar. Makes 12 servings.
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A take-to-the-office treat or brunch headliner for weekend guests, the first wedge of this cake bread reveals the surprise ribbon of fruit.
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INGREDIENTS
2/3 cup pineapple preserves
1/2 cup chopped cranberries
1/2 teaspoon shredded orange peel
1 tablespoon orange juice
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
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3/4 cup buttermilk or sour milk
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel
1 to 2 teaspoons orange juice
DIRECTIONS
1. Grease and flour a 10×2-inch round tart pan with a removable bottom or an 11×7x2-inch baking pan; set aside.
2. For filling, in a small bowl place raisins. Pour enough boiling water over raisins to cover. Let stand for 5 minutes; drain thoroughly. Stir in preserves, cranberries, the 1/2 teaspoon orange peel, and the 1 tablespoon orange juice. Set filling aside.
3. In a large mixing bowl stir together flour and sugar. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of the flour mixture for crumb topping. Stir baking powder, baking soda, nutmeg, and salt into remaining flour mixture. Mix well. Make a well in the center. In a small bowl combine egg and buttermilk or sour milk. Add egg mixture all at once to the flour mixture. Stir just until moistened.
4. Spread two thirds of the batter into the prepared pan. Carefully spread the filling over the batter. Spoon remaining batter in small mounds over the filling. Sprinkle with reserved crumb mixture.
5. Bake in a 350 degree F oven for 35 to 40 minutes or until golden brown. Cool in pan on a wire rack for 25 minutes. Remove cake from tart pan or leave in baking pan.
6. Stir together powdered sugar, the 1/2 teaspoon finely shredded orange peel, and enough of the 1 to 2 teaspoons orange juice to make an icing of drizzling consistency. Drizzle over cake. Cut into wedges or squares. Serve warm. Makes 8 servings.
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INGREDIENTS
1 tablespoon softened unsalted butter
For the streusel topping:
2 ounces (4 tablespoons) unsalted butter
3 ounces (2/3 cup) all-purpose flour
1/4 cup coarsely chopped salted Marcona almonds
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
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For the filling:
3/4 cup coarsely chopped salted Marcona almonds
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1/8 teaspoon freshly ground nutmeg
1/2 cup very finely chopped crystallized ginger
For the cake:
11-1/4 ounces (3 cups) sifted cake flour
1-1/2 teaspoons baking powder
10 ounces (1-1/4 cups) unsalted butter, slightly softened
11-1/2 ounces (1-2/3 cups) superfine sugar
2 teaspoons pure vanilla extract
16 ounces (2 cups) sour cream
DIRECTIONS
Preheat:
Position a rack in the center of the oven and heat the oven to 350 degree F (325 degree F if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.
Make the topping:
In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, almonds, both sugars, ginger, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
Make the filling:
In a food processor, pulse the almonds, both sugars, and nutmeg until the almonds are finely ground, 10 to 12 Pulses. Empty the mixture into a medium bowl and mix in the crystallized ginger.
Make the cake:
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
Layer and marble the batter and filling:
Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on the remaining filling and then the remaining batter. (You’ll have four layers of batter and three layers of filling.) Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soupspoon.
Top and bake the cake:
Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.
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For a quick and easy breakfast, snack, or dessert, coat refrigerated breadstick dough with sugar-cinnamon and nuts, then bake.
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INGREDIENTS
1/2 teaspoon ground cinnamon
1 package (8) refrigerated breadsticks
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DIRECTIONS
1. Preheat the oven to 375 degree F. Lightly coat baking sheet with cooking spray. Combine sugar, cinnamon, and nuts. Sprinkle sugar mixture on rolling surface.
2. Unroll 1 breadstick. Coil tightly. Wrap another breadstick around coil, forming a larger coil. Place on sugared surface. Roll to 1/8-inch thickness.
3. Place sugared side up on baking sheet. Repeat with the remaining 6 breadsticks. Bake in the 375 degree F oven about 15 minutes or until golden. Serve warm. Makes 4 servings.
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This easy sticky roll recipe uses frozen bread dough, brown sugar, cinnamon, pecans, and chocolate chips. When you turn it out, it makes its own gooey topping.
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INGREDIENTS
1 cup sifted powdered sugar
1 cup coarsely chopped pecans
2 14- to 16-ounce loaves frozen sweet roll or white bread dough, thawed
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
2 teaspoons all-purpose flour
1/4 cup butter or margarine, melted
1/2 cup semisweet chocolate pieces
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DIRECTIONS
1. For topping: In a small bowl, stir together powdered sugar and whipping cream. Pour into an ungreased 3-quart rectangular baking dish (13×9x2-inch). Sprinkle the 1 cup coarsely chopped pecans evenly over mixture; set aside.
2. For filling: In a small bowl stir together brown sugar, cinnamon and flour; set aside.
3. On a lightly floured surface, roll each thawed loaf of dough into a 12×8-inch rectangle. (If dough becomes difficult to roll out, let it rest a few minutes.) Brush each rectangle with melted butter. Sprinkle each with the brown sugar mixture, chocolate pieces and 1/2 cup chopped pecans. Roll up each rectangle starting from a long side. Seal seams. Cut each roll crosswise into 6 pieces. Arrange pieces, cut side down, in the prepared dish. Cover with a dry towel. Let rise in a warm place till nearly double (45 to 60 minutes). Break any surface bubbles with a greased toothpick.
4. Bake in a 375 degree F oven for 40 to 45 minutes or till sides of rolls are browned and center rolls do not appear doughy (do not underbake). If necessary, cover the top with foil for the last 15 to 20 minutes to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.
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These muffins are dipped in melted butter then a yummy combination of cinnamon and sugar before serving warm as a wonderful brunch treat.
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INGREDIENTS
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
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DIRECTIONS
1. Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.
2. In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).
3. Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.
4. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.
5. Berry Breakfast Muffins: Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.
6. Almond-Apricot Breakfast Muffins: Prepare as above, except fold 1/2 cup chopped dried apricots, 1/4 cup sliced almonds, toasted, and 1/4 teaspoon almond extract into batter.
7. 7. Banana-Coconut Breakfast Muffins: Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.
8. Toffee-Chocolate Breakfast Muffins: Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.
9. Peanut Butter-Chocolate Breakfast Muffins: Prepare as above, except increase milk to 2/3 cup and whisk 1/2 cup creamy peanut butter into egg mixture. Fold 3/4 cup miniature semisweet chocolate pieces into batter.
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Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers’ market. Serve them warm at breakfast..
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INGREDIENTS
1/2 cup butter or margarine, softened
1 8-ounce carton dairy sour cream
1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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DIRECTIONS
1. Line 20 muffin cups with paper bake cups; set aside.
2. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
4. With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
5. For topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
6. Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins
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These melt-in-your-mouth cinnamon rolls have a secret ingredient: vanilla cake mix.
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INGREDIENTS
1 package 2-layer-size French vanilla cake mix
5-1/2 to 6 cups all-purpose flour
2 packages active dry yeast
2-1/2 cups warm water (120 degree F to 130 degree F)
1 tablespoon ground cinnamon
1-1/3 cups packed brown sugar
2 tablespoons light-colored corn syrup
1-1/2 cups chopped walnuts
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DIRECTIONS
1. In a large mixing bowl, combine the dry cake mix, 2 cups of the flour, the yeast, and salt. Add the water and beat with an electric mixer on low speed until combined, scraping sides of bowl. Beat on high speed for 3 minutes.
2. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a smooth dough (about 3 minutes; dough will still be slightly sticky). Place dough in a large greased bowl. Cover and let rise in a warm place until doubled in size (about 1 hour).
3. Punch dough down. Turn dough out onto a well-floured surface and divide in half. Cover and let stand for 10 minutes. Roll each portion to form a 16×9-inch rectangle.
4. Spread each rectangle with half of the 1/4 cup butter. Sprinkle with a mixture of granulated sugar and cinnamon. Starting from a long side, roll up dough into a spiral. Pinch to seal. Cut the dough into 1-inch slices.
5. In a saucepan, combine the brown sugar, the 1 cup butter, and corn syrup. Bring to boiling. Remove from heat. Divide mixture between two 13×9x2-inch baking pans.
6. Sprinkle walnuts evenly into the pan. Place half of the rolls, cut side down, into each baking pan. Cover and refrigerate for 8 hours or overnight.
7. Before baking, remove from refrigerator and let stand at room temperature for 30 minutes. Bake in a 350 degree F oven about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil. Serve warm or cool. Cover and store at room temperature for 8 hours or wrap and freeze for up to 3 months. Makes 32 rolls.
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